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Monday, April 21, 2008

Ginger Candy - Gingembre Confit

This month’s Sugar High Friday is hosted by La Petite Boulangette whose theme is Asian Sweet Invasion. The spice traders brought many delicious, nutritious and medicinal products to Europe, one of which is ginger. When you are feeling a bit low, nothing will perk you up quite like a nugget of ginger candy and a cup of hot China tea.

GINGER CANDIES: Crush some crystallized ginger, your choice of nutmeat, maybe some flower petals in a mortar until well blended. Form into squares or balls and roll in freshly crushed sugar. To preserve, pack between papers in a wood box. They will keep indefinitely.

GINGER: root of a plant which grows in India & in the Antilles; its taste is bitter & aromatic, it is used a great deal in the Antilles, where it holds the place of pepper, it excites the appetite. One eats it in salad in the places where it grows: here it is brought to us dry or candied.

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Explore with me 18thC French cuisine as a habitante in Nouvelle France may have cooked. After the F&I War, and again after the Revolutionary War, habitantes were surrounded and overrun by Anglo and other American influences. By the end of the 18thC, new foods and new methods of cooking would change her culture forever.